Maryland Crab Soup Recipe
Maryland Crab Soup is a tomato-based soup with beef broth, lump crab, and vegetables. Authentic, flavorful, and perfect with oyster crackers or crab cakes.
Servings: 6
Calories: 299kcal
Ingredients
- 2 tablespoons olive oil
- 3 stalks celery diced
- 2 carrots peeled and diced
- 1 medium yellow onion diced
- 1 ½ to 2 tablespoons Old Bay seasoning or J.O. Crab Seasoning
- 2 teaspoons Creole seasoning or Cajun seasoning
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 4 cups beef broth or stock
- 1 pound red potatoes cut into ¼-inch pieces
- 4 ounces green beans fresh, trimmed and cut into 1-inch pieces
- 1 15-ounce can crushed tomatoes
- 1 14-ounce can tomato sauce
- 1 cup frozen lima beans thawed
- 1 cup frozen sweet corn thawed
- 1 pound lump crab meat double if you like it extra meaty
- kosher salt and black pepper to taste
- Hot sauce to taste
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until melted, about 1 minute.
- Add the celery, carrots, and onion. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 8–10 minutes.
- Stir in the Old Bay (or J.O. Spice), Creole seasoning, and garlic. Cook until fragrant, about 1 minute.
- Add the tomato paste (if using) and cook, stirring constantly, for 2 minutes to caramelize slightly.
- Pour in the beef broth, then add the potatoes, green beans, crushed tomatoes (with their juices), and tomato sauce. Scrape the bottom of the pot to deglaze. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the potatoes are almost tender, about 10 minutes.
- Add the lima beans and continue simmering for 10 minutes more.
- Stir in the corn and cook for 2–3 minutes, until heated through.
- Turn off the heat and gently fold in the crab meat. Cover and let the soup rest for 30 minutes so the flavors meld and the crab stays tender.
- Taste and adjust with salt, black pepper, and hot sauce before serving.
Notes
- Use lump crab for the best texture, or mix jumbo lump and claw meat. Double the crab if you like it extra meaty.
- Beef broth gives the richest flavor with the tomato base, but vegetable or seafood stock works too.
- Old Bay is classic, but J.O. Crab Seasoning is a saltier, spicier local favorite. Adjust to taste, especially since this recipe also uses Creole seasoning.
- Let the soup rest for 30 minutes after adding the crab. It helps the flavors meld without overcooking the crab meat.
Nutrition
Calories: 299kcal | Carbohydrates: 32g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 1332mg | Potassium: 1030mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4254IU | Vitamin C: 23mg | Calcium: 103mg | Iron: 3mg
